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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from Ingredients:
1/3 cup olive oil |
2 large red bell peppers, seeded, thinly sliced |
3 tablespoons minced fresh ginger |
3 large garlic cloves, finely chopped |
16 ounces extra firm tofu, drained well, cut into 1-inch cubes |
3 green onions, thinly sliced on diagonal |
3 tablespoons soy sauce |
2 tablespoons fresh lime juice |
1/2-3/4 teaspoon dry crushed red pepper |
6 ounces baby spinach leaves |
1/3 cup chopped fresh basil |
1/3 cup lightly dry roasted salted peanut |
Directions:
1. Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.
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